Sent in by Go Dairy Free viewer, Beth: I am a recently (last year or so) dairy free person. So I have very vivid, very fresh memories of ice cream. Yummy, creamy, chocolate-y ice cream. I haven’t had success with any of the alternative recipes using rice milk/gelatin/etc.
Well, this morning I tried to make dairy free hot cocoa by using good old Hershey’s cocoa and following the single-serving microwave instructions. Instead of milk I decided to use the “SO DELICIOUS” brand of Coconut Milk creamer. (I used the French Vanilla kind, which I’ll warn you is very sweet, so I’d go easy on the sugar for the cocoa. Their plain creamer has been my best creamer substitute to date. No soy flavor. No rice flavor. Just milky and creamy) As a hot cocoa it was way too rich (even for me! I went overkill on the cocoa and used 3T) so I stuck it in the freezer. I didn’t let it freeze all the way through but pulled it back out when it was kind cold and slushy/creamy.
This was like having the best chocolate flavored ice cream ever. Granted I think it would have turned into a brick had I left it in there to freeze, but after a few hours it satisfied a huge ice cream craving that I didn’t even realize I had. I sat there eating it thinking, “Wow I should save this for after dinner” but couldn’t stop.
And it didn’t taste fake. It didn’t taste “alternative.” It was very sweet, very chocolatey, very creamy and really really really yummy.
- 2 to 3 Tablespoons Hot Cocoa Powder (such as Hershey’s)
- 1 cup Coconut Milk Creamer (Beth used the French Vanilla, which added sweetness)
- 1 to 2 Tablespoons Sweetener, to taste
- Combine all ingredients in a saucepan, heating gently to dissolve.
- Place in a freezer-safe container for a few hours. It should reach a soft / creamy texture.
- Stir or blend to combine.